LITERATURE ABSTRACTS

1. General Principles: ‘Statistical Aspect of the Correlation Between Objective and Subjective Measurements of Meat Tenderness’, by M. C. Gacula, Jr., J. B. Reaume, K. J. Morgan, and R. L. Luckett 1. General Principles: ‘Texture of Semi‐Solid Foods: Sensory and Physical Correlates’, by W. F. Henry, M. H. Katz, F. J. Pilgrim, and A. T. May 2. Instrumentation and Methodology: ‘Measurement of Bread Staling’, by W. Morandini and L. Wassermann 2. Instrumentation and Methodology: ‘Physical Considerations of the Methods of Consistency Measurement of Butter’, by E. Knoop 2. Instrumentation and Methodology: ‘Electronic Recording Mixers for the Baking Test’, by P. W. Voisey, V. M. Bendelow and H. Miller 2. Instrumentation and Methodology: ‘Measurement of the Consistency of Reconstituted Instant Potato Flakes’, by P. W. Voisey and P. R. Dean 2. Instrumentation and Methodology: ‘The Ottawa Electronic Recording Farinograph’, by P. W. Voisey, H. Miller and P. L. Byrne 3. Objective Measurements: A. FOODS: ‘The Rheological Properties of Corn Horny Endosperm’, by J. R. Hamerle*, R. K. White**, and N. N. Mohsenin*** 3. Objective Measurements: ‘Evaluation of Mechanical Properties of Comminuted Sausages by Construction and Analysis of Rheological Model’, by St. Tyszkiewicz 3. Objective Measurements: ‘Studies on Creep Compliance of Butter’, by M. Chwiej 3. Objective Measurements: ‘Heat‐Induced Milk Gels. II. Preparation of Gels and Measurement of Firmness’, by M. Kalab, P. W. Voisey and D. B. Emmons 3. Objective Measurements: ‘Rheology of Fresh, Aged and Gamma‐Irradiated Egg White’, by M. A. Tung, J. F. Richards, B. C. Morrison and E. L. Watson 3. Objective Measurements: ‘Retardation of Bread Staling ‐ Practical Experiences’, by W. Morandini and L. Wassermann 3. Objective Measurements: B. PHARMACEUTICALS: ‘Influence of HLB on Certain Physicochemical Parameters of an O/W Emulsion’, by M. Schrenzel 3. Objective Measurements: ‘The Rheological Evaluation of Semisolids’, by L. H. Block and P. P. Lamy 4. Factors Affecting Texture: ‘Effects of Physical and Mechanical Treatments on the Tenderness of the Beef Longissimus’, by G. C. Smith, T. C. Arango and Z. L. Carpenter 4. Factors Affecting Texture: ‘Histological and Physical Changes in Carrots as Affected by Blanching, Cooking, Freezing, Freeze Drying and Compression’, by A. R. Rahman, W. L. Henning and D. E. Westcott 4. Factors Affecting Texture: ‘Effects of Physiological Maturity of Beef and Marbling of Rib Steaks on Eating Quality’, by H. L. Norris, D. L. Harrison, L. L. Anderson, B. Van Welck and H. J. Tuma 4. Factors Affecting Texture: ‘Effect of Ultimate pH Upon the Water‐Holding Capacity and Tenderness of Mutton’, by P. E. Bouton, P. V. Harris and W. R. Shorthose 4. Factors Affecting Texture: ‘The Dilution Coefficient of Butter Serum and the Consistency of Butter’, by E. Pijanowski, M. Chwiej, H. Hernik and M. Kurtowicz 4. Factors Affecting Texture: ‘Moisture and pH Changes as Criteria of Freshness in Abalone and their Relationship to Texture of the Canned Product’, by D. G. James and J. Olley 4. Factors Affecting Texture: ‘Effect of Sucrose on Crispness of Explosion‐Puffed Apple Pieces Exposed to High Humidities’, by E. O. Strolle, J. Cording, Jr., P. E. McDowell, and R. K. Eskew 4. Factors Affecting Texture: ‘Effect of Heat Treatment on Viscosity of Yolk’, by P. K. Chang, W. D. Powrie and O. Fennema 4. Factors Affecting Texture: ‘Protein Quality and Quantity: A Rheological Assessment of the Relative Importance in Breadmaking’, by T. Webb, P. W. Heaps, and J. B. M. Coppock 4. Factors Affecting Texture: ‘Bread Staling. 1. Experimental Study’, by E. M. A. Willhoft 4. Factors Affecting Texture: ‘Bread Staling. II. Theoretical Study’, by E. M. A. Willhoft